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Roasted vegetable salads

Roasted vegetable salads: 7 Flavorful Ways to Celebrate Healthy

A colorful and nutritious salad featuring a variety of roasted vegetables.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups mixed bell peppers, chopped
  • 1 cup zucchini, sliced
  • 1 cup cherry tomatoes
  • 1 red onion, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 4 cups mixed greens
  • 1/4 cup balsamic vinaigrette

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, combine the chopped bell peppers, zucchini, cherry tomatoes, and onion.
  3. Drizzle with olive oil, and season with salt, pepper, and oregano.
  4. Toss to coat the vegetables evenly.
  5. Spread the vegetables on a baking sheet.
  6. Roast for 25-30 minutes or until tender.
  7. In a large bowl, combine the roasted vegetables with mixed greens.
  8. Drizzle with balsamic vinaigrette and toss gently.
  9. Serve immediately.

Notes

  • Feel free to add other vegetables like carrots or asparagus.
  • Use your favorite dressing for variation.
  • This salad can be served warm or cold.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 150
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Roasted vegetable salads, healthy salad, Mediterranean salad